home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Zuppa Toscana

Inspired by Olive Garden's soup of the same name with slight variations in ingredients and cooking.
share on pinterest share on facebook email recipe print recipe
Zuppa Toscana
100% of users like this recipe
( 14 votes )

What do you think?









Servings: 6
Total Time: 30 minutes
Recipe by: Frankie

Ingredients

1 lb spicy Italian sausage
1 tsp olive oil
1 cup diced red onion
1/2 cup diced celery
1/2 cup diced carrots
2 cloves minced garlic
2 quarts chicken broth
1/2 lb kale, stems removed and chopped
1 medium zucchini quartered then sliced 1/2 inch thick
1 lb Yukon gold potatoes quartered then sliced 1/2 inch thick
1 cup heavy cream
salt and pepper

Directions

1. In a large pot or dutch oven cook the sausage over medium-high heat until no longer pink, breaking it up into small pieces as it cooks, about 5 minutes. Remove the sausage and set aside. Discard any excess fat from the pan.

2. Heat the olive oil in the pan over medium-high. Add the onion, carrots and celery to the pan along with 1/2 tsp of salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

3. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to release any stuck on bits. Bring to a boil then add the potatoes and reduce heat to medium-low. Cook until potatoes are tender about 10 minutes.

4. Add the kale, zucchini and cooked sausage to the pan and cook for 5 more minutes. Slowly stir in the heavy cream and cook until heated through. Season with salt and pepper to taste.




Recipe Feedback


Rae picRae

I want more.
I could eat this everyday!
bobrt picbobrt

Delicious!







For Your Kitchen